Step 1

Add coconut and hemp seeds to a high-speed blender along with pitted dates and salt (optional). Cover with warm (not hot) water (the lesser amount for creamier milk, the greater amount for thinner milk). Allow to soak covered (with the blender lid on) for 10 minutes to allow the dates and coconut to soften.

Step 2

Blend on high for 1 minute 30 seconds or until completely smooth and few visible bits of hemp seeds and dates remain.

Step 3

Strain into a large mixing bowl through a nut milk bag. Squeeze until all that’s left is dry pulp, which can be composted or frozen and added to smoothies (this wouldn’t be ideal for drying or using as “meal” or flour due to its texture).

Step 4

Perfect for hot or cold lattes, baking, oatmeal, and more, our favorite being a hot or iced moringa or matcha latte! Store in the fridge for 4-5 days. Can freeze up to 1 month, but best when fresh (after freezing, it requires much more shaking as separation is more likely).